Chole bhature are loved by everyone. It is a north Indian dish. It is really a mouth-watering dish. The lovely chole and the puffed bhature can grab any one to it. It is available in all the restaurants but it can also be prepared at home. It is not a tough job but if you try it once, you will definitely love to make it again and again. The family members may also love it. Making a dish at home, is more healthy and can be made using less oil (as required).

Ingredients for making Chole Bhature

For making Bhatura

2 cups All purpose flour (Maida)

1/4 teaspoon Baking powder

2 teaspoon Oil

1/2 cup Yogurt (Curd/Dahi)

Salt as per taste

Water if required

For making Chole

1 cup Kabuli chana (White Chick Peas/Chole) soaked overnight

1 tea bag (Optional)

1 Bay leaf

1 Cinnamon

1/2 teaspoon Cumin seeds (Jeera)

2 Onion paste

1 tablespoon Ginger-Garlic paste

1 1/2 tablespoon Chole Masala Powder

2 teaspoon Red Chilli Powder

2 teaspoon Dry Mango (Amchur) Powder

1/4 teaspoon Turmeric Powder (Haldi)

1 tablespoon Coriander (Dhania) Powder

1 teaspoon Cumin seeds (Jeera) Powder

2 tablespoon Oil

Salt as per taste

For Serving

1 Sliced Onion

4 Lemon Wedges

Method for making Chole Bhature

For making Bhature

Add maida in a bowl.

Add baking powder, salt, oil and mix well.

Add yogurt and knead to a smooth dough.

Cover it with muslin cloth and allow to rest for 3-4 hours.

After the completion of time, you will observe that the dough becomes even more softer, moist and slightly raised.

Once again knead the dough.

Now take a small portion of it and roll it in an oval shape.

Now deep fry and when it puffs up, turn it to other side.

There is a trick of easily making a puff of bhatura.

While frying these bhaturas, press the centre of the bhatura lightly with a frying spoon. This makes the bhatura easy puff up.

Deep fry till it turns to light brown color.

In the same way, make the remaining bhaturas.

For making Chole

Pressure cook the kabuli chana with bay leaf, cinnamon and tea bag, until they are soft.

Discard the tea bag, drain and keep aside.

Heat oil in a pan. Add the cumin seeds.

Now add the onion paste. After 2-3 minutes add the ginger-garlic paste.